I think the chalkiness is something I described over on one of the yahoo groups years ago when I stupidly added confectioner's sugar rather than regular sugar. Confectioner's sugar has corn starch in it according to Harry, and that was the problem, had to wait on it to settle out. I've never experienced a chalkiness otherwise.
I do however suggest adding a small bit of citric acid when disolving the sugar rather than lemon juice, this will keep the berries a bright red rather than the duller color they turn too after sitting in alcohol for a bit. Plus the citric acid acts just like when converting sugar for a ferment (sucrose/glucose), it allows the sugar to thicken and sweeten, yet not create an overpowering sweetness that gags a person.
Nobody wants a gag reflux in panty slidin juice.
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