By now it is most likely extremely clear. Check that it hasn't oxidized by trying a sample of it. Here is Wine Speculator's definition of oxidized:
Describes wine that has been exposed too long to air and taken on a brownish color, losing its freshness and perhaps beginning to smell and taste like Sherry or old apples. Oxidized wines are also called maderized or sherrified.
If it hasn't oxidized or you find the taste fine, then you can continue the process and stabilize.
What you should do is rack into another carboy, don't grab any of the trub and then stabilize and degas (with spoon or something like a mixer that you can attach to a drill).
Don't add the clarifying agent, it is only useful when trying to make kits in short periods of time. Let it sit another 2 weeks, take a sample of it and check for clarity. You want to degas again before bottling unless you are filtering. Then just bottle in wine bottles, cork them and you should have some pretty good wine.
To give you hope, I can tell you that one wine that I did (Winexpert Limited Edition Brunello) spent a total of 13 weeks in carboy before I stabilized it. I have a customer where I work that usually leaves his wines in carboys 6 months. One of them he had left 1.5 years and it was fine. If this is a red wine, your only problem might be oxidization, if the carboy wasn't filled to the top. And even then, if you let it undisturbed, the CO2 blanket on top of it may very well have protected it.
Stuff happens, most of the times wine forgives. Wine has the advantage of being quite acid (pH around 3-3.5 IIRC) and high in alcohol 11-13%, compared to beer.