Step 1 text: Thoroughly wash the pineapple. Cut off the crown and the base. Carefully peel the pineapple, keeping the peels as intact as possible. You can also include some of the core pieces.

Step 2 text: In a large glass jar or non-reactive container (such as a ceramic crock), combine the pineapple peels and core pieces with the piloncillo (or brown sugar), cinnamon stick, and cloves.

Step 3 text: Pour in the filtered water, ensuring all the pineapple peels are submerged. If they float, you can use a small plate or weight to keep them under the water.

Step 4 text: Cover the container with a cheesecloth or a clean kitchen towel and secure it with a rubber band. This allows air circulation while keeping insects out.

Step 5 text: Place the container in a warm spot, out of direct sunlight, for 2-4 days. You will start to see bubbles forming on the surface, indicating fermentation. Taste daily after day 2; it's ready when it has a slightly tangy, sweet, and effervescent flavor.

Step 6 text: Once the Tepache has reached your desired taste, strain the liquid through a fine-mesh sieve into clean bottles or jars. Discard the solids.

Step 7 text: Refrigerate the Tepache immediately. It will continue to ferment slowly in the fridge, so consume within 5-7 days for best flavor. Enjoy chilled!