A good dig around may (or not) have helped.
Flowers, as I understand it, can be harder to extract than fruit because of their very nature.
There are a number of methods/techniques that help with fruit, like the anecdotal evidence that pectic enzyme not only helps prevent pectin hazes, but also to improve colour and flavour extraction. Or that depending on what you're aiming for, using most or even all the fruit in secondary, as the fruit isn't exposed to the harsh actions of primary ferment. You get a more fruity flavour, as the aromatics and flavours don't seem to get blown straight out the air lock.
So I'm thinking, that it would depend on the flower where its best to make a tincture, or boiling/hot water, or just putting them into secondary, or.........?
Flower aromatics are much more volatile than with fruit (generally) so how you'd impart then is gonna be hit or miss, without a research lab in your pocket.......
As for clearing, how long did you wait ? Maybe you don't like the idea of using finings.......