Two quick thoughts .
1. Just because an airlock is bubbling does not in fact mean that there is fermentation going on. The activity in the airlock can simply be because the CO2 that has been dissolved in the mead or wine is for all kinds of reasons including changes in ambient temperature, changes in ambient air pressure being released from the liquid. The only sure way to know whether fermentation is ongoing is to measure the specific gravity of your mead.
2. Wine (mead and cider included) ain't beer and there is no need for mead or wine or cider to ferment out quickly. Many wine makers aim for the very lowest temperatures that the yeast will do their work. Claude Jolicoeur, a great cider maker talks about his ciders' gravity dropping about .001 points a day- NOT 1 point a day, but 1/100 of that. Your mead will be fine.. Patience is the secret ingredient of all good wines.