1. Wash the pineapple thoroughly, removing the crown and base. Peel the pineapple, reserving the peels and core. You can eat the fruit or save it for another use. Be sure to use clean, organic pineapple for best results and to avoid pesticide residues.

2. In a large, clean glass jar or fermentation crock (at least 1-gallon capacity), combine the pineapple peels and core.

3. Add the piloncillo (or brown sugar), cinnamon stick, whole cloves, and ginger slices to the jar.

4. Pour the filtered water over the ingredients, ensuring everything is submerged. Leave about 2-3 inches of headspace at the top of the jar.

5. Cover the jar with a breathable cloth (like cheesecloth) and secure it tightly with a rubber band. This allows for air circulation while keeping insects and dust out, which is crucial for preventing sliminess.

6. Place the jar in a warm spot (ideally 70-80°F / 21-27°C) away from direct sunlight. Let it ferment for 2-4 days. You should observe small bubbles forming on the surface and the liquid gradually becoming cloudy. Taste daily after day 2 to monitor its progress.

7. The tepache is ready when it is slightly fizzy, tangy, and no longer overly sweet. If it develops a slimy texture, unfortunately, it's best to discard the batch and start fresh, ensuring all the troubleshooting tips are applied to your next attempt.

8. Once fermented to your liking, strain the liquid through a fine-mesh sieve into clean bottles. Discard the pineapple peels and other solids.

9. Seal the bottles tightly and refrigerate immediately to slow down the fermentation process. Serve your perfectly non-slimy tepache chilled and enjoy!