Well, unlike beer - mead isn't just ready to go once the hydrometer stops. There's aging and clearing to take into consideration. Unlike beer - a few weeks in secondary doesn't just magically clear up a mead. Sometimes it takes weeks or months. Plus, if using a good champagne yeast that will fully dry out a 15# batch of mead - that things gonna have a LOT of aging to do to get the heat out.
Of course, if you follow the hightest method and SNA (see FAQ at the top of the mead forum) - you're likely to get a mead ready slightly faster.
Patience, Patience, Patience.