Thoroughly wash the pineapple. Carefully peel the pineapple, ensuring no green skin remains, and reserve the peels and core. Chop the core into smaller pieces.

In a large glass jar or food-grade bucket (at least 5-liter capacity), combine the pineapple peels and core, piloncillo or brown sugar, cinnamon sticks (if using), and cloves (if using).

Pour 4 liters of filtered water over the ingredients, ensuring the pineapple peels are submerged. Stir well until the sugar is dissolved.

Cover the container with a clean cloth or cheesecloth, securing it with a rubber band. This allows air circulation while keeping out contaminants.

Place the container in a warm spot (ideally 70-80°F or 21-27°C) away from direct sunlight for 24 to 72 hours. Check it daily; you should see small bubbles forming on the surface.

After 24 hours, taste the Tepache. It should be slightly sweet, fizzy, and tangy. If it's not fizzy enough, let it ferment for another 12-24 hours, tasting periodically. Do not over-ferment.

Once it reaches your desired taste, strain the Tepache through a fine-mesh sieve into clean bottles or jars, discarding the solids. You can reuse the peels for a second, weaker batch (known as 'second ferment').

Seal the bottles and refrigerate the Tepache. It will continue to ferment slowly in the refrigerator, but it's best consumed within 3-5 days for optimal flavor and fizziness.