Step 1: Thoroughly wash the pineapple. Carefully peel the pineapple, ensuring no green bits or eyes remain on the peels. You can cut the fruit itself for other uses.

Step 2: In a large glass jar or pitcher (at least 1-gallon capacity), combine the pineapple peels, piloncillo (or brown sugar), and water. If using, add the cinnamon stick and/or cloves. Stir well until the piloncillo or sugar mostly dissolves.

Step 3: Cover the jar opening with cheesecloth or a clean kitchen towel, securing it with a rubber band. This allows air circulation while keeping out debris. Place the jar in a warm spot away from direct sunlight to ferment for 1-3 days. The warmer the spot, the faster it will ferment. You should see small bubbles forming on the surface and a slight foam. Taste daily after 24 hours to monitor fermentation. It should be slightly fizzy and tangy, but not vinegary.

Step 4: Once the Tepache reaches your desired level of fermentation, strain the liquid through a fine-mesh sieve into a clean pitcher or bottles, discarding the peels and spices. You can optionally strain it a second time through cheesecloth for a clearer drink.

Step 5: Chill the Tepache thoroughly in the refrigerator before serving. Serve over ice, plain or with a squeeze of lime.