1. Thoroughly wash the pineapple: Remove the crown and base of a medium pineapple. Scrub the peel well under running water to remove any dirt or residues. Cut off the peel, keeping it relatively thick, and set the fruit aside for other uses.

2. Combine ingredients in a jar: In a large, clean glass jar (at least 2-quart capacity), place the pineapple peel, brown sugar, cinnamon stick, and whole cloves. Add filtered water, ensuring all solids are submerged.

3. Stir and cover: Stir the mixture well until the brown sugar is mostly dissolved. Cover the mouth of the jar with a clean cloth or cheesecloth, securing it with a rubber band. This allows air circulation while keeping insects out.

4. Ferment: Place the jar in a warm spot, out of direct sunlight, for 24-72 hours. The fermentation time will depend on the ambient temperature and desired fizziness. You should see small bubbles forming on the surface and a slight foam, indicating fermentation is active.

5. Taste and strain: After 24 hours, taste the tepache. It should be slightly sweet and fizzy with a tangy flavor. If you prefer it more fermented, let it sit for longer, tasting periodically. Once to your liking, strain the liquid through a fine-mesh sieve into a clean bottle or pitcher, discarding the solids.

6. Chill and serve: Refrigerate the strained tepache immediately. Serve chilled over ice. Enjoy your homemade, refreshing pineapple tepache!