I'm not saying that you can't make something drinkable in a short period of time. Hell, I make a simple Lithuanian bread brew (water, dark rye bread, sugar and bakers yeast with some raisins thrown in) that's ready to drink in 2 days -- refreshing with a slight buzz-inducement.
What I'm saying is that when you hurry wine, you're not drinking its full potential. Natural stabilization and clearing make for a better drink than using finers or filters. Besides, you kill the romance of it all. I know, I know, sounds sappy... but that's how I got into the whole hobby -- I thought it was a romantic idea to make my own. I was right. True, I think there's a bit of snob in every home winemaker (not in the same sense as those who dish out 200-300 Euro for a "label" red from Bordeaux, simply because it's from Pauillac, Bordeaux, notwithstanding that it was a bad year and the winemaker doesn't even have a vineyard, but just buys grapes grown by someone else), but snobbish in the sense that there's a feeling that wine should be crafted, not manufactured. If I was looking for an easy drink, I'd take the cheaper way out -- buy a simple and cheap italian table white -- one Euro per liter, and perfectly drinkable.
That said -- if you like a quickly made wine, go for it. Whatever floats your boat. I just think that you're losing out on the more romantic aspect of making your own.