We need a little more information. Like what was your starting specific gravity or brix. If you have a triple scale hydrometer, it will give you specific gravity(s.g.) brix, and potential alcohol. Look around the hydrometer where your starting brix was, and that should show you how much alcohol is in the wine at this time, since you fermented to zero. The wine is yeasty, you have to wait til the wine clears some and the yeast smell and taste will go away. When it is fermented out, you need to get the co2 out of the wine, then it should clear either with time or finings. If you taste the wine it will be pretty dry. You mite need to add a little bit of sugar to it to help bring the flavor out. Anyway, right now you are down to one of the hard things for new winemakers, have patience. I'll have to say, you are fortunate if your watermelon is coming out good. An awful lot of us have had problems with it. Good luck with it, Arne.