Thoroughly wash the pineapple. Peel the pineapple, retaining the peels and core. Chop the core into smaller pieces.

In a large pitcher or glass jar (at least 1 gallon capacity), combine the pineapple peels, chopped core, piloncillo (or brown sugar), cinnamon stick, and whole cloves (if using).

Pour filtered water over the ingredients, ensuring all solids are fully submerged. You may need to use a clean plate or weight to keep them down.

Cover the pitcher loosely with a cheesecloth or a lid that allows air circulation (do not seal tightly, as fermentation produces gas).

Let it ferment at room temperature (68-78°F / 20-25°C) for 2 to 3 days. The fermentation time can vary based on temperature and desired tartness.

Check daily for activity: you should see small bubbles forming and a light foam on the surface. Taste periodically; it should be sweet and tangy with a slight fizziness. For a stronger flavor and more fizz, let it ferment longer, but be careful not to let it become too alcoholic or vinegary.

Once the desired flavor is reached, strain the liquid through a fine-mesh sieve into a clean pitcher or bottles, discarding the pineapple solids and spices.

Transfer the strained tepache to clean bottles or jars and refrigerate. This will significantly slow down the fermentation process and enhance its fizziness.

Serve chilled, plain, or with additional fresh fruit chunks for an extra burst of flavor.