Thoroughly scrub the pineapple with a brush under running water to remove any dirt or impurities. It's best to use organic pineapple if possible.

Carefully peel the pineapple, ensuring you get mostly the skin and not too much of the flesh. Cut the skins into smaller pieces if desired.

In a large, clean glass jar or pitcher (at least 10-12 cup capacity), combine the pineapple skins, filtered water, brown sugar, cinnamon stick (if using), and cloves (if using). Stir well until the sugar dissolves completely.

Cover the jar loosely with a clean cloth or a coffee filter, secured with a rubber band. This allows air to circulate but keeps out contaminants. Do not seal tightly, as gas will build up during fermentation.

Place the jar in a warm spot, out of direct sunlight, for 2-4 days. The fermentation time will vary depending on the temperature of your home. You'll know it's fermenting when you see small bubbles forming on the surface and around the pineapple skins, and it will have a slightly tangy, sweet aroma.

Taste the drink periodically after 24 hours. When it reaches your desired level of fizziness and tang, typically after 2-4 days, it's ready.

Strain the liquid through a fine-mesh sieve into clean bottles or another pitcher, discarding the pineapple skins and spices. You can save a small amount of the liquid (about 1/4 cup) as a 'starter' for your next batch.

Seal the bottles and refrigerate immediately to slow down the fermentation process. Serve chilled over ice.