Trust me it's still fermenting. You should rack it off of the sediment, then wait for more sediment, about 1/8 to 1/4 inch before racking it again. Once it's at the point of being clear enough to read through then rack one final time and wait a week. Then you are into the aging process. Some of us bottle and age in the bottle due to the wish to brew more. After bottle or at the last racking after clear you then have about 6-8 months, a year is best, for it to age.
My first mead was a show mead with no extra flavors. When first bottled after clearing it tasted like an astringent antiseptic. But then it aged for a year and was sweet and yummy.
Also the point of nearly clear I oak it and that does smooth out the alcohol flavor even more. In my melomells you can't taste the alchol. I had to warn someone once that what they were drinking (My strawberry mead) was about 3 times as potent as a beer and to be careful. They still drank 4 12 oz bottles in the course of 2 hours and got smashed. I later was told that they didn't really have much of a hangover. The body LOVES honey.