The process of crafting apple cider vinegar involves a two-step fermentation. Initially, yeast converts the sugars present in apple cider into alcohol, effectively producing hard cider. Subsequently, a colony of acetic acid bacteria, often referred to as “the mother,” transforms the alcohol into acetic acid, the compound that defines vinegar. This gelatinous, cloudy substance is a symbiotic culture of bacteria and yeast (SCOBY) and is essential for natural vinegar production.
Retaining the “mother” in apple cider vinegar is often considered beneficial due to the presence of probiotics and enzymes. Proponents suggest it may contribute to improved digestion and gut health. Historically, unpasteurized vinegars containing this culture have been valued for purported health-promoting properties, although scientific evidence supporting all claims remains under investigation. The presence of this culture distinguishes raw, unfiltered vinegar from its commercially processed, clear counterpart.
Understanding the fundamental role of the “mother” provides a solid foundation for exploring the detailed methodology involved in creating apple cider vinegar at home. Subsequent sections will outline the necessary ingredients, equipment, and step-by-step instructions for initiating and maintaining a successful fermentation process, ultimately yielding a batch of homemade vinegar.
1. Apple source selection
The choice of apples significantly impacts the final quality and characteristics of apple cider vinegar produced through fermentation, playing a vital role in determining the vinegar’s flavor profile, nutrient content, and overall success in fostering a robust “mother.”
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Apple Variety Influence
Different apple varieties contain varying sugar levels and flavor compounds, directly influencing the alcohol content and subsequent acidity of the vinegar. For instance, sweeter apples, such as Fuji or Gala, will yield vinegar with a higher acetic acid concentration. Tart apples, like Granny Smith, can contribute a more complex flavor profile. Selecting a blend of varieties can produce a more balanced and nuanced vinegar. Commercial cider producers often blend apple varieties to achieve specific flavor targets and acid levels.
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Organic vs. Non-Organic Apples
Utilizing organic apples minimizes the risk of introducing pesticides or herbicides into the fermentation process. These chemicals can potentially inhibit the growth of the “mother” and negatively affect the vinegar’s quality and flavor. Residues from conventional farming practices may also persist in the final product, raising health concerns. Opting for organic apples offers a cleaner fermentation environment and a product free from synthetic chemical contaminants.
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Apple Condition and Ripeness
The ripeness and condition of the apples are crucial. Overripe apples with high sugar content are ideal for maximizing alcohol production during the initial fermentation stage. Damaged or bruised apples should be avoided as they can introduce unwanted bacteria or mold, potentially disrupting the fermentation process and leading to off-flavors or spoilage. Using fresh, ripe, and undamaged apples promotes a healthier and more predictable fermentation.
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Juice Extraction Method
The method of extracting juice from the apples can also affect the final product. Unpasteurized apple juice, directly pressed from fresh apples, contains natural yeasts and enzymes that aid in fermentation. Pasteurization eliminates these beneficial microorganisms, requiring the addition of a yeast starter to initiate the process. The juice’s clarity and sediment content can influence the fermentation rate and the final appearance of the vinegar.
Consequently, mindful apple source selection is a fundamental step in producing high-quality apple cider vinegar with a thriving “mother.” The variety, condition, and treatment of the apples directly influence the fermentation dynamics and flavor characteristics of the vinegar. Prioritizing quality apples ensures a more robust fermentation, resulting in a superior final product. These factors must be carefully considered to produce a truly exceptional homemade vinegar.
2. Cleanliness imperative
The success of producing apple cider vinegar is inextricably linked to maintaining stringent cleanliness throughout the entire process. Contamination, stemming from inadequate sanitation, poses a significant threat to the fermentation, hindering the activity of the “mother” culture and potentially introducing undesirable microorganisms that lead to spoilage. For instance, introducing wild yeasts or molds can result in off-flavors, cloudiness, or even render the entire batch unusable. Therefore, the consistent application of proper sterilization techniques is not merely a precautionary measure but an indispensable component of the methodology.
Every piece of equipment, from the fermentation vessel to the stirring utensils, requires thorough cleaning and sanitization. This involves using food-grade sanitizers or boiling the equipment to eliminate any lingering bacteria or mold spores. Inadequately cleaned equipment can harbor microorganisms that compete with or inhibit the acetic acid bacteria in the “mother,” disrupting the conversion of alcohol to acetic acid. Similarly, maintaining a clean working environment reduces the risk of airborne contaminants entering the fermentation process. This approach creates an environment conducive to the healthy growth and activity of the beneficial bacteria, ultimately producing high-quality apple cider vinegar.
In summary, the commitment to rigorous cleanliness is paramount in creating apple cider vinegar with a healthy “mother.” From apple preparation to vessel sanitation, eliminating potential sources of contamination is crucial for ensuring a successful fermentation. Adhering to strict hygiene protocols safeguards against unwanted microbial growth, promotes the development of desired flavors, and ultimately yields a safe and palatable product. The absence of diligent cleaning procedures can lead to fermentation failures and compromise the quality of the final product, emphasizing the practical significance of this imperative in the process.
3. Yeast introduction
Yeast introduction represents the initial, critical step in crafting apple cider vinegar through controlled fermentation. It is the introduction of suitable yeast strains that initiates the conversion of sugars present in apple cider into alcohol, a prerequisite for the subsequent acetic acid fermentation. Without this initial alcoholic fermentation driven by yeast, the process of producing the intended vinegar with the beneficial “mother” cannot proceed. Commercial cideries will often employ specific strains tailored for maximum alcohol yield and desirable flavor profiles. A successful fermentation ensures an adequate alcohol level for the subsequent step in making apple cider vinegar with mother.
The types of yeast introduced can vary. While the natural yeasts present on apple skins may suffice, their reliability is inconsistent. A controlled introduction of wine or cider yeast strains guarantees a more predictable fermentation. One practical example includes adding a pre-cultured yeast starter to the apple cider. This technique introduces a large, active yeast population that outcompetes undesirable microorganisms and ensures rapid alcohol production. This practice is particularly relevant when using pasteurized cider where natural yeasts have been eliminated. Proper yeast selection minimizes the risk of off-flavors and maximizes alcohol conversion efficiency.
In summary, the deliberate introduction of appropriate yeast strains is fundamental to producing apple cider vinegar and cultivating a thriving “mother.” This step dictates the availability of alcohol substrate for acetic acid bacteria and directly impacts the final vinegar’s flavor profile and acidity. Failure to adequately initiate this step results in either incomplete fermentation, spoilage, or simply a failure to produce vinegar altogether. Therefore, proper yeast introduction represents an indispensable component of any successful effort, thereby defining the pathway from apple cider to apple cider vinegar with a flourishing mother.
4. Acetic acid bacteria
Acetic acid bacteria are central to the transformation of alcoholic cider into apple cider vinegar, and are consequently indispensable when considering the production process that also yields the “mother.” These microorganisms are responsible for the second stage of fermentation, converting ethanol into acetic acid, which defines vinegar’s characteristic acidity and flavor profile.
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Role of Acetobacter and Gluconobacter
The primary genera involved in this conversion are Acetobacter and Gluconobacter. These aerobic bacteria utilize oxygen to oxidize ethanol. Acetobacter species are particularly known for their ability to produce high concentrations of acetic acid. The efficiency of this conversion dictates the strength and quality of the resulting vinegar. If the conditions are not optimal or if different species dominate, the vinegar may be weak or exhibit undesirable characteristics. The presence of these specific bacteria is critical for successful vinegar production.
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Formation of the “Mother”
During the acetic acid fermentation, these bacteria produce a cellulose biofilm, commonly known as the “mother.” This gelatinous substance is a symbiotic culture of bacteria and yeast (SCOBY) and is a visible sign of active fermentation. The “mother” contains the acetic acid bacteria responsible for converting alcohol to acetic acid. Its presence indicates a healthy and ongoing fermentation process. Propagation of the “mother” allows for continued vinegar production.
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Impact of Environmental Conditions
Acetic acid bacteria thrive under specific environmental conditions. Temperature, oxygen availability, and alcohol concentration significantly influence their activity. Optimal temperatures, typically around 20-30C (68-86F), promote efficient acetic acid production. Adequate aeration ensures sufficient oxygen supply for the bacteria to perform their metabolic functions. High alcohol concentrations can inhibit bacterial growth, while low concentrations limit acetic acid production. Regulating these factors is essential for maximizing acetic acid yield.
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Prevention of Contamination
While acetic acid bacteria are crucial for vinegar production, preventing contamination from other microorganisms is equally important. Undesirable bacteria or molds can compete with the acetic acid bacteria, leading to off-flavors or spoilage. Maintaining sanitary conditions throughout the fermentation process is essential to ensure the dominance of acetic acid bacteria and prevent contamination. Proper sanitation of equipment and the fermentation environment minimizes the risk of unwanted microbial growth.
The activity of acetic acid bacteria is therefore fundamental to the entire process of producing apple cider vinegar, especially when the goal is to retain or cultivate the “mother.” Managing environmental conditions, preventing contamination, and understanding the role of different bacterial strains are key to a successful vinegar fermentation. Thus the proper activity, the nature of the bacteria and other conditions makes it favorable for production of acetic acid bacteria in apple cider vinegar.
5. Optimal temperature
Temperature plays a critical role in the fermentation processes involved in apple cider vinegar production, significantly influencing the activity of the microorganisms responsible for converting apple cider into vinegar and fostering the development of the “mother.” Maintaining appropriate temperatures is therefore an essential parameter for ensuring a successful fermentation process and producing high-quality vinegar.
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Yeast Fermentation Temperature
During the initial stage, where yeast converts sugars into alcohol, temperature directly affects yeast metabolism. Most wine or cider yeasts operate optimally within a range of 18-24C (64-75F). Temperatures below this range can slow down or stall fermentation, while temperatures above it may lead to the production of undesirable off-flavors. Maintaining a consistent temperature within the optimal range ensures a steady and efficient alcohol production, setting the stage for subsequent acetic acid fermentation. For instance, seasonal variations may necessitate temperature control measures to maintain ideal conditions for yeast activity. Proper temperature control during this initial phase leads to a more complete conversion of sugars, resulting in higher alcohol content available for conversion to acetic acid.
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Acetic Acid Bacteria Temperature
Acetic acid bacteria, responsible for converting alcohol to acetic acid, also exhibit temperature-dependent activity. These bacteria generally thrive in a slightly warmer range, typically between 20-30C (68-86F). Temperatures below this range can significantly reduce the rate of acetic acid production, leading to a slower fermentation process and potentially allowing undesirable microorganisms to proliferate. Conversely, excessively high temperatures can inhibit the growth of acetic acid bacteria and result in the loss of volatile flavor compounds. Careful temperature management within the optimal range promotes efficient acetic acid production, resulting in a more flavorful and acidic vinegar.
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Mother Formation and Maintenance
The development and health of the “mother,” the symbiotic culture of bacteria and yeast, are also influenced by temperature. The formation of the cellulose biofilm that constitutes the “mother” requires optimal enzymatic activity, which is temperature-dependent. Suboptimal temperatures can hinder the formation and growth of the “mother,” resulting in a less robust and active culture. Maintaining stable temperatures within the recommended range ensures the healthy development and maintenance of the “mother,” promoting continued and efficient acetic acid fermentation. This stability facilitates consistent vinegar production over time.
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Temperature Fluctuations
Sudden or drastic temperature fluctuations can negatively impact both yeast and acetic acid bacteria activity. Rapid temperature changes can stress the microorganisms, leading to reduced activity or even cell death. Maintaining a stable temperature environment, free from significant fluctuations, is essential for ensuring a consistent and reliable fermentation process. Insulating the fermentation vessel or utilizing temperature control devices can help minimize temperature fluctuations and maintain optimal conditions for both the yeast and acetic acid bacteria, thereby facilitating stable and efficient vinegar production.
Consequently, regulating temperature within the optimal ranges for both yeast and acetic acid bacteria is crucial for successful apple cider vinegar production that involves fostering a thriving “mother.” Proper temperature management not only promotes efficient fermentation but also contributes to the development of desirable flavor characteristics and overall vinegar quality. Maintaining stable temperature during fermentation enables the development of the “mother” and promotes long term vinegar production.
6. Aeration needs
Aeration plays a critical, yet often subtle, role in the creation of apple cider vinegar, particularly in fostering a robust “mother.” The conversion of ethanol to acetic acid, the defining reaction in vinegar production, is facilitated by acetic acid bacteria, which are obligate aerobes. This means they require oxygen to carry out their metabolic processes. Insufficient oxygen hinders their activity, slowing down or even halting the acidification process. Conversely, adequate aeration promotes rapid and efficient conversion, leading to a stronger, more flavorful vinegar. Consider a closed container: the bacteria quickly consume the available oxygen, and fermentation stagnates. Introducing air, even passively, revitalizes the process. In commercial vinegar production, specialized aerators are often used to maximize efficiency; at home, a simple cloth covering the fermentation vessel allows for sufficient gas exchange. The “mother,” being a concentrated mass of these bacteria, benefits directly from proper aeration; without it, the culture’s growth and activity are significantly impaired.
The practical application of understanding aeration needs extends beyond simply providing an open container. The surface area exposed to air directly influences the rate of oxygen absorption. A wider vessel allows for greater surface area and thus better aeration. Furthermore, gentle stirring, performed periodically, can redistribute oxygenated liquid throughout the culture, further stimulating bacterial activity. However, excessive agitation can be detrimental, disrupting the “mother” and hindering its formation. The optimal balance between aeration and disturbance must be carefully considered. For example, a large batch of vinegar in a narrow-necked container will ferment much slower than the same batch in a wide, shallow dish. Understanding these principles allows for adjusting the fermentation setup to maximize efficiency and control the process.
In summary, aeration is not merely a peripheral concern but a fundamental requirement for successful apple cider vinegar production involving the “mother.” It directly impacts the activity of acetic acid bacteria, influences the rate of acidification, and promotes the healthy development of the “mother.” While sophisticated aeration systems exist, simple techniques, such as using a breathable cover and occasionally stirring, can significantly enhance the fermentation process at a domestic scale. Overlooking this aspect can lead to sluggish fermentation, weak vinegar, and a poorly developed “mother,” underscoring the practical significance of understanding and meeting the aeration needs of the culture.
7. Fermentation time
Fermentation time is a critical parameter in the production of apple cider vinegar that significantly influences the development and activity of the “mother.” This duration directly impacts the conversion of alcohol to acetic acid, the primary determinant of vinegar’s strength and flavor. Insufficient fermentation leads to a weak vinegar with residual alcohol, while excessive fermentation can result in over-acidification. The “mother,” being a living culture, requires an optimal fermentation period to fully establish and contribute to the vinegar-making process. For example, if the fermentation is halted prematurely, the “mother” may not fully develop, resulting in lower acetic acid production and potentially hindering the long-term stability of the vinegar. Therefore, careful monitoring and adjustment of fermentation time are essential for achieving the desired quality and stability in the final product.
The ideal fermentation time varies depending on factors such as temperature, the strength of the yeast and acetic acid bacteria cultures, and the initial sugar content of the apple cider. Warmer temperatures generally accelerate fermentation, while cooler temperatures slow it down. A vigorous “mother” culture will convert alcohol to acetic acid more quickly than a weaker one. Regular monitoring of pH and acetic acid levels provides valuable data for determining when fermentation is complete. For instance, measuring pH levels using litmus paper is an inexpensive and effective method to monitor fermentation process. Reaching a stable pH reading usually indicate fermentation is complete. The visual cues, such as the thickening of the “mother” and the cessation of bubble formation, also provide clues about the progress of the fermentation process. Knowledge of these factors and monitoring techniques is key to achieving desired results.
Properly managing fermentation time is essential for achieving the desired acidity and complexity in apple cider vinegar and is thus a critical component of producing a high-quality final product with a thriving “mother.” Deviations from the ideal fermentation time can negatively impact the vinegar’s characteristics and overall stability, making it crucial to carefully monitor and adjust the process based on environmental conditions and the activity of the microbial cultures. Furthermore, different vinegar batches will vary based on environment and factors mentioned above. This may create different flavor composition of apple cider vinegar, but all of this could only happen with proper management of fermentation time.
8. Mother maintenance
The successful and consistent production of apple cider vinegar directly depends on appropriate culture upkeep. The “mother,” a symbiotic culture of acetic acid bacteria and yeast (SCOBY), facilitates the conversion of alcohol to acetic acid. This culture requires specific environmental conditions and periodic attention to maintain its vitality. Neglecting maintenance results in a weakened or inactive culture, leading to reduced acetic acid production, increased risk of contamination, and ultimately, failure to produce viable vinegar. The understanding is critical within the broader context of “how to make apple cider vinegar with mother,” where the health of the bacterial colony serves as the functional core of the entire fermentation process. For example, depleted nutrient reserves in the vinegar batch will starve the bacterial colony, therefore reducing acidity, quality, and viability of the “mother” for the next use.
Practical applications of maintaining the culture encompass several key actions. Periodically adding fresh, unpasteurized cider or wine to the vinegar replenishes nutrients. Regular monitoring of pH levels ensures the environment remains conducive to bacterial growth. Preventing exposure to extreme temperatures and direct sunlight preserves culture integrity. Dividing an overgrown culture provides fresh inoculum for new vinegar batches, promoting rapid and efficient fermentation. Furthermore, removing the “mother” from already soured vinegar protects it and allows it to be used repeatedly. By adopting a proactive approach to the maintenance cycle, vinegar makers guarantee the long-term productivity and stability of their SCOBYs.
In conclusion, ongoing culture support constitutes an essential component of vinegar production. The procedures discussed, while often simple, directly influence the SCOBY vitality and, consequently, the quality and consistency of apple cider vinegar output. Overlooking the maintenance cycle presents a significant risk to the fermentation process, rendering the entire endeavor ineffective. Addressing this challenge and emphasizing best practices is critical for promoting success in home and commercial production settings. Thus providing the link between Mother Maintenance and the production process.
Frequently Asked Questions About crafting Vinegar at Home
The following addresses frequently asked questions regarding the procedure to yield a batch of vinegar and its subsequent use.
Question 1: What type of container is most suitable for apple cider vinegar fermentation?
Glass containers are generally recommended for vinegar fermentation due to their non-reactive nature, which prevents unwanted chemical interactions with the fermenting liquid. Wide-mouthed jars facilitate oxygen exposure, essential for the activity of acetic acid bacteria, and ease the removal of the “mother” for subsequent batches. Avoid metal containers as they can corrode due to the acidity of the vinegar. Food-grade plastic can be used, but glass is preferable for its inertness and ease of cleaning.
Question 2: How long does it typically take to produce apple cider vinegar?
The fermentation time varies depending on factors such as temperature, yeast activity, and the strength of the “mother” culture. It generally takes between 3 to 6 weeks for the initial alcoholic fermentation, followed by an additional 4 to 8 weeks for the acetic acid fermentation. Regular monitoring of pH and taste is recommended to determine when the vinegar has reached the desired acidity. Patience is essential, as rushing the process can result in a weak or unstable vinegar.
Question 3: What are signs of a healthy “mother” culture?
A healthy “mother” culture typically appears as a translucent, gelatinous mass that may vary in color from whitish to brownish. It should have a slightly acidic aroma and be free from any signs of mold or unusual odors. The “mother” may sink to the bottom of the fermentation vessel or float on the surface. The presence of sediment or stringy formations is normal and does not indicate spoilage. A vigorous “mother” is an indicator of a successful and active fermentation process.
Question 4: How can the risk of mold contamination be minimized?
Mold contamination is best prevented by maintaining strict cleanliness throughout the entire fermentation process. Sterilizing all equipment, including the fermentation vessel, utensils, and stirring spoons, minimizes the introduction of unwanted microorganisms. Ensuring adequate ventilation and preventing fruit flies from accessing the fermentation environment further reduces the risk of contamination. Should mold appear, discard the entire batch; do not attempt to salvage it.
Question 5: Is it necessary to filter the vinegar before use?
Filtering the vinegar is not strictly necessary but can improve its clarity and appearance. Unfiltered vinegar contains sediment and the “mother,” which are harmless but may be undesirable for some applications. Filtering can be done using cheesecloth, a coffee filter, or a specialized vinegar filter. Filtering may remove some beneficial bacteria and enzymes, but it does not significantly alter the vinegar’s acidity or flavor.
Question 6: How should apple cider vinegar be stored for long-term preservation?
Apple cider vinegar should be stored in a cool, dark place away from direct sunlight. It can be stored at room temperature or in the refrigerator. Vinegar is self-preserving due to its high acidity. The presence of the “mother” may cause the vinegar to become cloudier over time, but this does not affect its quality or safety. Properly stored vinegar can maintain its quality for several years.
In summary, the presented information provides actionable guidance that would lead to the development of a functional batch of apple cider vinegar.
Proceeding to the concluding comments, a summarized discussion regarding the overall production considerations is presented, thereby concluding this guide.
Enhancing Apple Cider Vinegar Production with Mother
The subsequent guidelines present practical strategies designed to optimize the procedure, directly improving the outcome and mitigating common challenges. These recommendations aim to streamline the creation process, fostering an environment conducive to a thriving culture.
Tip 1: Optimize Apple Preparation. Select ripe, unblemished apples for the highest sugar content. Thoroughly wash and chop the apples to increase surface area for yeast activity during initial fermentation. For instance, grinding the apples before fermentation releases more sugars than simply quartering them.
Tip 2: Ensure Adequate Aeration. Acetic acid bacteria require oxygen to convert alcohol to acetic acid. Cover the fermentation vessel with breathable cloth secured with a rubber band to allow air circulation while preventing contamination. Agitation is necessary and should be performed in short intervals. The procedure is also to release Co2 during the acetic acid process.
Tip 3: Maintain Consistent Temperature. Ideal temperature ranges promote efficient fermentation. Keep the fermentation vessel in a location with a stable temperature between 20-30C (68-86F). Sudden temperature fluctuations can stress the microorganisms and slow down the process, so make sure the environment that vinegar will be fermented in is conducive for the proper acetic acid bacteria development.
Tip 4: Monitor pH Levels. Regularly check the pH of the fermenting liquid using litmus paper or a pH meter. The pH should gradually decrease as acetic acid forms. A final pH of 2-3 indicates successful vinegar production. If pH is lower the acid is too strong, but if the pH is higher the vinegar is not fermenting properly.
Tip 5: Control Alcohol Content. Excessively high alcohol concentrations can inhibit acetic acid bacteria. Dilute the apple cider with water if the alcohol content is too high, particularly if using commercial hard cider as a starting point. Alcohol content too high can make the yeast nonviable, meaning the fermentation is not working.
Tip 6: Protect from Light. Light exposure can inhibit the growth and activity of acetic acid bacteria. Ferment the vinegar in a dark or dimly lit location. Covering the fermentation vessel with a cloth can also help to block out light.
Implementing these strategies increases the likelihood of producing high-quality vinegar. The focus on proper raw material selection, environmental control, and consistent monitoring is essential for promoting successful fermentation with the development of a healthy culture.
Ultimately, adhering to best practices streamlines the vinegar-making journey, culminating in a product rich in flavor and beneficial properties.
Conclusion
This exploration of how to make apple cider vinegar with mother has detailed the intricate process from apple selection to successful fermentation. Key elements such as yeast introduction, acetic acid bacteria activity, temperature regulation, aeration, and precise fermentation timing directly influence the quality and potency of the final product. The care provided to, and the understanding of “the mother,” are critical for consistent and effective vinegar production. Sanitation practices remain essential throughout the production cycle.
A successful batch represents more than just creating a condiment. It embodies a careful cultivation of natural processes and a commitment to a tradition of preserving and transforming nature’s bounty. Continued experimentation and refinement of these techniques will contribute to more efficient and reliable production. The methods described allow for continued home production or scaling to an industrial level. Careful adherence to these principles ensures both quality and quantity of future production cycles.
