Cherry wine started 15 days ago and is now finished..? Confused on next steps given the rapidity of fermentation.

In the past, my fruit wines have required a few weeks in an airlocked glass carboy (what I call "secondary" fermentation below... I realize that term is vague) before fermentation could be considered finished. My process has always been to stabilize at this point, rack directly into bottles, then wait a couple months before drinking. This always results in a bit of sediment in the bottles, which I do not mind. I am not aging for a substantial amount of time.

However, this time fermentation is finished after only 9 days in an airlocked glass carboy ([adventures in homebrewing](https://homebrewing.org/pages/cherry-wine-recipe) says this stage should take 4--6 weeks). It's been warm, 21--25 degrees C in the house (70--78 F). I'm skeptical that racking into bottles (after stabilizing) right now is the best call. My intuition says it needs more time... for what, I don't know, it's just that making wine in 15 days seems freaky.

Here's what I was planning to do:

stabilize with campden tablets, siphon into clean container for back sweetening, then rack directly into bottles.

Is there a reason I should really be racking into another carboy for a couple of weeks before bottling? If I bottle right now, should I wait longer before drinking since the fermentation stages were so quick? I'm just trying to understand if there is something lost or something that I need to make up for as a result of rapid fermentation. See more details of the process below.

**Recipe**

16 lbs sweet red cherries (with pits, most frozen and thawed, squished with hands after sitting in one gallon of water + 14 lbs of sugar over night)

17 lbs sugar (including 1 kg dextrose)

6 gallons water total

5 tsp acid blend

3/4 tsp pectic enzyme

1 Tbsp yeast nutrient

one large mug of very strong black tea

1 yeast packet (lalvin EC1118)

*Note: clearly there is not enough fruit here, we're mainly playing around.*

**First ferment**

July 15 to July 21

open bucket covered with cloth, stirred 2--3 times daily

SG starting 1.096

**"Second" ferment**

July 21 -- today (July 30)

Siphoned from must, airlocked in a glass carboy. Within the past couple days fermentation has slowed substantially, wine has cleared, and sediment nearly doubled in volume.

SG starting 1.016, today 0.990 (estimated ABV 13.9%)

Thank you!!