Thoroughly wash the pineapple. Remove the crown and bottom, then carefully peel the skin, reserving the peels. Dice the remaining pineapple flesh for another use.

In a large glass jar or pitcher (at least 1-gallon capacity), combine the pineapple peels, piloncillo (or brown sugar), water, cinnamon stick, and cloves.

Stir well until the sugar completely dissolves. Ensure the peels are submerged as much as possible.

Cover the jar loosely with a clean cloth, cheesecloth, or a lid that allows air to escape. This prevents contaminants while allowing the fermentation gases to release.

Let the mixture ferment at room temperature for 1 to 5 days. You will start to see small bubbles forming on the surface, indicating fermentation is active. Taste daily after 24 hours to monitor its progress; it will become tangier and slightly fizzy over time.

Once your tepache has reached your desired level of sweetness and fizz, strain the liquid through a fine-mesh sieve into clean bottles or a pitcher, discarding the pineapple peels and spices.

Refrigerate the strained tepache immediately to halt the fermentation process. It can be stored in the refrigerator for up to a week.

Serve your homemade tepache chilled, optionally over ice.