When it has stopped fermenting and you can bottle it it will take a few weeks in the bottle to condition, so probably it will be 'drinkable' but it depends what you define as drinkable. All ciders are best left for at least a few months (as are beers) to develope the flavour in the bottle, I usually leave cider for at least six months.
If you are hell bent on getting it ready for Christmas don't make the mistake of turning up the heat to ferment it quicker all you will do is give yourself a masive hangover. Anything above 22c and you are running into Fusal Alcohol teritory 25c+ and you will probably never want to have a drink again. :sick: :sick:
