To go from fermentation to bottling in one month is quite rare. There is a triple berry skeeter pee recipe floating around that is apparently ready to bottle in fifteen days. Other than that the only thing that comes to mind with quick turnaround are herb wines and one that you may consider is a Chocolate Mint wine (recipe and notes taken directly from WinepressUS recipe book)--made from the plant "chocolate mint". If you do not grow it you can probably find someone near you who does or even find some dried and actual plants on eBay. This wine literally tastes like a peppermint patty.
Chocolate Mint, 1 gallon recipe - Martina's After Eight Wine (MedPretzel on WinepressUS website)
4 cups of chocolate mint, chopped -- they were frozen. [1/2 oz dried=2 cups]
3 lbs sugar
1 tsp yeast nutrient
1/8 tsp tannin
3 tsps. acid blend
1 campden tablet
1 packet of Montrachet yeast
Water to one gallon
Let the water boil, add the herbs. Take the mixture off the stove, and let it sit overnight. You can adjust the amount of herbs and/or the amount of time you let it seep to adjust the flavor. I'm very impatient, so 4 cups and overnight worked just fine for me. Add everything else when the water is room temp (sugar, etc). I used a little more sugar -- I usually go by SG, so I added enough sugar to get to about 1.085.... Ferment out (SG 0.990). Clears very well on its own. I started this one on the 21st of August, and it was done already in October, but I just got around to bottling it now. I personally don't think it needs additional sugar, since the taste and smell are so unique, but I think once could sweeten to taste.
Motto: quel che sara sara