Thoroughly scrub the pineapple under running water to remove any dirt or impurities. Do not peel yet.

Carefully cut off the top and bottom of the pineapple. Then, peel the pineapple, aiming for relatively thick peels. You can also cut the fruit into chunks to enjoy later, reserving only the peels and core.

In a large glass jar or food-grade bucket (at least 1-gallon capacity), combine the pineapple peels and core, piloncillo (or brown sugar), cinnamon sticks, and optional cloves.

Pour in the filtered water, ensuring all the pineapple peels are submerged. Use a small weight if necessary to keep them under the water, preventing mold growth.

Cover the jar opening with a clean cheesecloth or a breathable kitchen towel, securing it with a rubber band. This allows air circulation while keeping out contaminants.

Place the jar in a warm spot (ideally 70-80°F / 21-27°C) away from direct sunlight. Let it ferment for 2-5 days.

Check the tepache daily. You'll start to see small bubbles forming on the surface, indicating fermentation. Taste it after 2 days; it should be lightly fizzy, slightly sweet, and tangy. The longer it ferments, the more alcoholic and vinegary it will become.

Once it reaches your desired taste, strain the tepache through a fine-mesh sieve into clean bottles or jars, discarding the solids.

For extra fizz, cap the bottles tightly and let them sit at room temperature for another 12-24 hours (secondary fermentation). Be careful to release pressure periodically by uncapping them briefly.

Refrigerate the finished tepache. It can be enjoyed chilled for up to a week.