Prepare the Pineapple: Thoroughly wash the pineapple. Peel the pineapple, ensuring to leave some of the fruit attached to the peels for flavor. Keep the pineapple fruit for another use.

Combine Ingredients: In a large, clean glass jar or pitcher (at least 1-gallon capacity), combine the pineapple peels, piloncillo (or brown sugar), cinnamon stick, and cloves (if using).

Add Water: Pour 8 cups of filtered, non-chlorinated water over the ingredients. Stir well until the sugar dissolves.

Cover and Ferment: Cover the mouth of the jar with a cheesecloth or a clean kitchen towel secured with a rubber band. This allows air circulation while keeping insects out.

Fermentation Process: Place the jar in a warm spot, out of direct sunlight, for 2-5 days. The fermentation time will vary depending on temperature and desired fizz/flavor.

Skim and Stir: Check daily. You may see some white foam or Kahm yeast on the surface; this is normal. Skim it off if desired. Stir the mixture daily with a clean spoon.

Check for Readiness: After 2-3 days, taste a small amount. It should be slightly fizzy, tangy, and sweet. If it's too sweet, let it ferment longer. If it's too vinegary, it might have over-fermented.

Strain: Once happy with the flavor, strain the liquid through a fine-mesh sieve into a clean bottle or pitcher, discarding the solids.

Chill and Serve: Chill the Tepache thoroughly before serving. It's best served cold over ice, perhaps with a squeeze of lime.

Storage: Store the finished Tepache in the refrigerator for up to a week. It will continue to slowly ferment, so open bottles carefully.