Well, it's ok. don't worry so much! Now you know that you shouldn't ever, ever, tip the carboy to take a sample. You'll resuspend the yeast and sediment, as well as aerate the wine. So, don't do that any more.
Edit- sorry, I reread that and realized you only tipped to get the end of the lees as a sample. Still, use a wine thief or turkey baster next time!
So, let it sit a few more days so all the old yeast and sediment can settle, and the new yeast will also settle and not cause a problem. It is entirely possible that the new yeast did "clean" up all the remaining sugars- to go from 1.010 to .998 isn't a very big jump at all.
Wait until you're at .996 or whatever your kit recommends, and then carry on with the steps where you left off. It'll be fine!
Broken Leg Brewery
Giving beer a leg to stand on since 2006