Your experience sounds normal to me. 71B is a wine yeast and will ferment dry if you let it go. If you used staggered nutrient additions, good yeast handling, and good aeration, you can be done in 2 weeks. It won't drop bright in that time, but fermentation can finish.
Let it go until it's done and then backsweeten it to taste. Stabilize it before you add honey if you aren't going to consume it in the near term. I normally bulk age mine and let them clarify naturally before sweetening.
Mead doesn't just stop like beer unless you use a yeast known to stop, like the wyeast sweet mead yeast.