Back to your original question...6 weeks and still fermenting, but slowly. From your description, and your addition of lemon juice per your grandfather's recipe, it may have been short a little on nutrient, but they didn't do what we do now with DAP and Fermaid and staggered feedings, etc...I would suggest that you just be patient. Time is on your side, and just let it do it's thing. At 1.045 and the rate you see, it may run down another 10 points, but will finish pretty sweet. You don't know your starting gravity, so you don't really know if your alcohol content is limiting the yeast, but at 3lbs per gallon you are likely pretty close to a 1.135 or so SG and are approaching a 100 point drop which is pretty normal for what I've seen in my meads...just speculating, but I think your fine. You can improve your practice on the next batch, but I wouldn't worry too much and just give it another month. When the SG remains steady for a couple of weeks, you can rack it one more time before bottling.