We brewed a 5 gal Carboy of watermelon wine this summer and while it starts nice and light; it finishes with a raw squash flavor. It’s totally unappealing. At first I thought we did something wrong but then I put together a mixed fruit wine to use up a bunch of fruit in the freezer at the end of the summer and used one last bag of watermelon. To my horror, there’s a faint raw squash flavor at the finish. Any ideas for a fix?