I leave my meads alone for at least 2-3 months, usually longer. I started 2 meads this past October. One was bottled a couple of months ago in January, very tasty and didn't take long at all, but the other was still fermenting and only stopped in mid-February. Like with beer, it all depends on the yeast, the temperature, the phase of the moon, the recipe, whether you've added other adjuncts...
In any case I will ALWAYS recommend PATIENCE for the best possible mead. You can rush it and have something good... or you can be very patient and have something PHENOMENAL. Take your pick.