1. Clean the pineapple: Thoroughly wash the pineapple. Carefully peel the pineapple, ensuring no green bits remain. Reserve the peels and core. You can eat the flesh or use it for other purposes.

2. Combine ingredients: In a large glass jar or food-grade bucket (at least 1-gallon capacity), combine the pineapple peels and core, filtered water, and piloncillo (or brown sugar). If using, add the dried hibiscus flowers and fresh mint leaves.

3. Cover and ferment: Stir well until the sugar dissolves. Cover the jar opening with a cheesecloth or a clean kitchen towel, securing it with a rubber band. This allows air to circulate while keeping pests out. Place the jar in a warm spot, out of direct sunlight.

4. Ferment: Let the mixture ferment for 24 to 72 hours. Check it after 24 hours. You should start to see small bubbles forming on the surface, indicating fermentation. Taste it daily; it should be sweet and slightly tangy. The longer it ferments, the tangier and less sweet it becomes, and the alcohol content will slightly increase.

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

6. Chill and serve: Refrigerate the tepache immediately to halt further fermentation. Serve chilled and enjoy its refreshing fizziness. It can be stored in the refrigerator for up to 5-7 days.