Was the 2lbs addition of honey an attempt to bolster the ABV or to sweeten the wine?
If it was to sweeten the wine, then you'd want to add the sorbate before you sweeten the wine - some people do it the same day, but i like to wait a week
Sounds like it started to ferment again, to me, and that would create additinoal CO2 that would keep any natural proteins or any other solids, in suspension.. Degassing the mead would help it clear but wont do anything for the ferment, if thats whats going on
With mead, things can take months more than weeks - so i'd let it sit for a while.. Depending on the clearing agent used, you'll want to rack off of that according to its instructions (not a big fan myself, so i dont know what they might be off the top of my head)...
It should clear in time, and the activity going on will subside on its own - kind of at the mercy of the ferment at this point.... When its clearer, you can see if the sweetness is in line with what you were thinking or if you'll need to try crossing that bridge again