It appears the fruit has already dropped, it's supposed to be ready when the fruit drops. But...it definitely hasn't cleared. At three months I would think you'd want to be thinking about getting it off that fruit. Mind you, I'm a newbee so take any of my advice with a grain of salt.
Like CG said, give it another month (maybe racked off the fruit and lees). If it's still cloudy put it in the refrigerator.
My JAOM fermented at around 68F degrees. At a little over two months the oranges and most of the raisins were still floating and it was somewhat cloudy. We had a cold front come through and it lowered the temperature in the room down into the low 60F's...around 63-64F degrees. The fruit dropped in a few days and the mead really started clearing up. The reason I mention this is that you mentioned that your fermentation temperature dropped down to 60F...apparently your fruit dropped but the mead didn't clear....your's didn't respond like mine did to the drop in temperature. Just the way of mead, I guess?