The berlinerweisse should be done in a few months at most. The other two, yes, you really should. Some people will package younger but I think you're leaving a lot of flavor development on the table and if you're bottling you might see enough gravity drop in the bottle to cause explosions, or at least really bad gushers. If you're willing to wait six months for stability, what's a few more months for really great beer? Time is an important flavor component of sours. Trying to cut out the time is like trying to brew an IPA with little hops. Yeah, you could brew it and make something but it's not going to be the best IPA it could be.
If you find yourself needing more sours, rebrew the BW.