Thoroughly wash the pineapple. Carefully peel the pineapple, keeping the peels as intact as possible. You can also include some of the core for extra flavor.

In a large glass jar or non-reactive container (like a gallon jar), combine the pineapple peels, piloncillo (or brown sugar), and water. Stir well until the sugar dissolves. If using, add optional spices like a cinnamon stick or cloves.

Cover the container with a cheesecloth or a clean kitchen towel and secure it with a rubber band. This allows air circulation while keeping out contaminants.

Place the jar in a warm spot, away from direct sunlight, to ferment for 2 to 5 days. Check it daily: you should see small bubbles forming on the surface and a slightly alcoholic, fruity aroma developing. Taste it after 2 days and continue fermenting until it reaches your desired level of tartness and fizz.

Once fermented to your liking, strain the Tepache through a fine-mesh sieve into clean bottles or jars. Discard the peels and spices.

Seal the bottles and refrigerate the Tepache immediately. It will continue to ferment slowly in the refrigerator, so burp the bottles occasionally if they become too fizzy. Serve chilled over ice.