1. Prepare Pineapple: Thoroughly wash the pineapple. Carefully peel the pineapple, reserving the peels and core. You can chop the core into smaller pieces if desired.

2. Pack the Jar: Place the pineapple peels and cores into a clean wide-mouth half-gallon (or larger) mason jar. Add the piloncillo (or brown sugar), cinnamon stick, and cloves if you're using them.

3. Add Water: Pour filtered water over the ingredients in the jar, ensuring all solid ingredients are fully submerged. Leave about 1-2 inches of headspace from the top of the jar.

4. Cover and Ferment: Cover the jar opening with a breathable cloth, such as cheesecloth or a coffee filter, and secure it with a rubber band. This allows air in while keeping pests out. Place the jar in a warm spot (ideally 70-80°F / 21-27°C) away from direct sunlight.

5. Monitor Fermentation: Let the mixture ferment for 2 to 5 days. Stir the mixture daily with a clean spoon. You should start to see small bubbles forming on the surface and a slight foam. Begin tasting after 2 days until it reaches your desired balance of tartness and sweetness. A longer fermentation time will result in a more sour and potentially more alcoholic drink.

6. Strain and Bottle: Once the tepache has fermented to your liking, strain the liquid through a fine-mesh sieve or cheesecloth into clean bottles or another container. Discard the pineapple solids and spices.

7. Second Fermentation (Optional for Extra Fizz): For a more carbonated drink, seal the bottles and let them sit at room temperature for an additional 12-24 hours. Be sure to 'burp' the bottles every few hours to release pressure, preventing them from exploding.

8. Chill and Enjoy: Refrigerate the tepache immediately after straining or after the optional second fermentation. Serve chilled and enjoy your homemade, refreshing tepache!