Welcome to HBT!
As far as too much stabilizer, if you used wine conditioner and sorbate both, you probably over sorbated. The wine conditioner contains sweetners and stabilizers in it. If you didn't use sorbate, but campden, you should be ok. Excess sulfite will just disapate with time. As for too much sorbate, you probably couldn't taste anyway. What sort of stabilizing did you do before you added the wine conditioner?
As far as the cloudiness, you could always use finings again. I'd be a little concerned that over-fining could strip some of the delicate flavor from the flower wines, so before I would do that, I would crash cool it first. Get it as cold as you can (without freezing!) for two weeks. That might clear it up.