Using Vintners fruit puree

[armenianbrewer]

I want to make a saison with puree from vintners, specifically cranberry. I'm not sure if I should use the cranberry puree at the end of the boil/flameout, after the beer is chilled and mixed with the wort at yeast pitching time, or after fermentation is over. Looking for suggestions on how to best utilize this! Thanks!

 

[Burquebrewer]

I'd do half at flameout and half in the secondary. Once fermentation is complete and before bottling, taste it. If you want more cranberry flavor, add a little more at bottling time. If you do add more at bottling, be sure you take in to account those additional sugars to prevent bottle bombs.

 

[armenianbrewer]

I'd do half at flameout and half in the secondary. Once fermentation is complete and before bottling, taste it. If you want more cranberry flavor, add a little more at bottling time. If you do add more at bottling, be sure you take in to account those additional sugars to prevent bottle bombs.

Once I open the vintners can, is there any sanitary way of storing it until I wait for fermentation to complete?

I could do both at flameout and secondary but would hate to have to buy two cans since they are relatively expensive. Also since I keg, that's not a bad idea regarding a 3rd addition if the flavor isn't where I want it