Wash the pineapple: Thoroughly scrub the pineapple, removing any waxy coating or dirt. Do not remove the 'eyes' or brown spots unless they are moldy. Cut off the top and bottom, then carefully peel the skin, keeping the peels as intact as possible.

Combine Ingredients: In a large glass jar or non-reactive container (such as a gallon jar), combine the pineapple peels, piloncillo (or brown sugar), and filtered water. If using, add the cinnamon stick and cloves.

Cover and Ferment: Cover the jar loosely with a clean cloth or coffee filter, securing it with a rubber band. This allows air circulation while keeping out contaminants. Place the jar in a warm spot (70-80°F or 21-27°C) away from direct sunlight.

Monitor Fermentation: Let it ferment for 2-5 days. You'll start to see small bubbles forming on the surface, indicating fermentation is active. A thin white film might appear; this is kahm yeast and is generally harmless, but if you see mold (fuzzy, colored spots), discard the batch. Taste daily after day 2 until it reaches your desired level of sweetness and tanginess.

Strain and Bottle: Once fermented to your liking, strain the Tepache through a fine-mesh sieve or cheesecloth into clean bottles or jars, discarding the solids. You can sweeten it further if desired.

Chill and Serve: Store the Tepache in the refrigerator. It will continue to slowly ferment, so open bottles carefully to release pressure. Serve chilled over ice, perhaps with a slice of lime.