Thoroughly wash the pineapple, then peel it, keeping the peels and core. Avoid washing the peels too vigorously as this removes beneficial wild yeasts.

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

Stir well until the piloncillo or sugar dissolves.

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

Place the container in a warm spot away from direct sunlight and let it ferment for 2-5 days. Stir once daily.

Begin tasting on day 2 or 3. It's ready when it's slightly fizzy, tangy, and sweet to your liking. The longer it ferments, the tangier and less sweet it becomes (and potentially more alcoholic).

Once fermented to your preference, strain the Tepache through a fine-mesh sieve into clean bottles or jars, discarding the solids.

Refrigerate the strained Tepache. It can be enjoyed immediately or allowed to ferment for an additional 12-24 hours in sealed bottles at room temperature for extra fizz. Remember to 'burp' the bottles daily to release pressure.