Thoroughly wash the pineapple, especially the peels, to remove any dirt or residues. Pat dry.

Carefully peel the pineapple, reserving all the peels. Cut the fruit into chunks for later use (or enjoy immediately!).

In a large, clean glass jar or food-grade bucket (at least 1.5-gallon capacity), combine the pineapple peels, filtered water, piloncillo (or brown sugar), cinnamon stick, and optional cloves.

Stir well until the piloncillo or sugar is mostly dissolved.

Cover the opening of the jar with a clean cheesecloth or kitchen towel, securing it with a rubber band. This allows air circulation while keeping out insects.

Place the jar in a warm spot (ideally 70-80°F / 21-27°C) away from direct sunlight.

Allow the mixture to ferment for 2-5 days. Stir the mixture once or twice a day with a clean spoon. You should start to see small bubbles forming on the surface, indicating fermentation.

Taste the tepache daily after day 2. Once it reaches your desired level of sweetness and tanginess, strain the liquid through a fine-mesh sieve into clean bottles. Discard the peels and spices.

Seal the bottles tightly and refrigerate. Tepache will continue to ferment slowly in the refrigerator, becoming fizzier. Enjoy chilled within 3-5 days.