A month in secondary/conditioning may be pushing it. But my basic answer is its ready to bottle when it's clear. After that it's ready to drink when ever I open the bottle.
I would say if it is cleared, bottle up a couple of 12 oz bottles, bring two to the wedding, and share the rest with them a year later.
That way you all can enjoy the difference between done and ready.
In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.