1) It's difficult to over pitch yeast. 2g/gallon is standard, but more is better/fine. At 5g, you shouldn't have issues.
2) It's hard to oxygenate an active ferment, degassing was the right thing to do. Its even harder to oxygenate a trad.
3) I've had faster ferments that aged out fine in a few months.
For my own thoughts, you can always stabilize and backsweeten. I prefer off-dry/semisweet. This will give you more of the meadowfoam profile and help cover some harshness. At 2 months, its still fairly young. Time (and oak if you want to look into it) will help.
If I had to guess, the fusels might be from the temp. You said you were keeping it in your basement right? That stays at ~64F? The trouble is that fermentation can push the temperature of the must as much as 10 degrees above the ambient temp. I like to keep mine in a water bath, even if the temp is cool, as that will keep it more stable/low. Were you measuring temps throughout?
I think your last ph reading was 3.0 right? That is on the low side, you might even buffer the final product. The ph can effect the acid profile (its not a one-to-one relationship but they are close), which might make it seem harsher.
