1. Thoroughly wash the pineapple, scrubbing off any dirt or wax. Cut off the crown and the base. Carefully peel the skin, keeping both the peels and the fibrous core. Discard the crown and base.

2. In a large, clean glass jar (approximately 1-gallon capacity), combine the pineapple peels and core.

3. Add the piloncillo (or brown sugar), cinnamon stick, and optional cloves to the jar.

4. Pour the filtered water over the ingredients, ensuring all solids are submerged. You may need to gently press them down with a clean spoon.

5. Cover the mouth of the jar with a cheesecloth or a clean kitchen towel, securing it tightly with a rubber band. This allows for air circulation while keeping out insects and contaminants.

6. Place the jar in a warm spot, away from direct sunlight, for 2 to 5 days. The warmer the environment, the faster the fermentation process will occur.

7. Check the tepache daily. You should observe small bubbles forming on the surface and a distinct yeasty, sweet-sour aroma developing. Begin tasting it after 2 days. When it reaches a pleasant tangy flavor with a slight fizz (similar to a very mild cider), it is ready.

8. Once fermented to your liking, strain the liquid through a fine-mesh sieve or several layers of cheesecloth into clean bottles or jars, discarding the solids.

9. Seal the bottles tightly and refrigerate. Tepache will continue to ferment slowly in the refrigerator, so consume it within one week. For an extra fizzy drink, you can perform a second fermentation: seal the strained tepache in airtight bottles and leave them at room temperature for another 12-24 hours before refrigerating. Be cautious when opening due to potential pressure buildup.