z987k is most likely right, since he is far more experienced then I, but I think another part of it is the honey. Meads and melomels, and cysers take longer to ferment then most other brews. This is true both for the actually fermentation and for the clearing. I say leave it in the for another month, just try to forget about it. If you are able, either you start to see it clearing and you can wait it out till its down, or worst case scenario is that you just bulk aged your brew another month, which would only improve the flavor.