In a large glass container combine the water, sugar, cinnamon stick, and cloves, and stir until the sugar dissolves. Add the pineapple peel and core and stir.

Place a small glass cup or bowl on top of the pineapple pieces to weigh them down and keep them submerged, being mindful that the weight isn't so large that the surface of the water is completely covered (air needs to get in for the pineapple to produce yeast and ferment.)

Cover the container with a few layers of cheesecloth, a flour sack towel, or any breathable cotton fabric or towel. If you’re concerned about bugs or fruit flies, use a piece of string to secure the cloth around the container.

Leave the tepache on the counter for 24-72 hours to ferment, checking every half a day or so for progress. If it is very warm and/or you don’t have AC, check the tepache after 12 hours as it may ferment more quickly. Once the tepache begins to form tiny white bubbles/foam, it has begun to ferment. At this point, you can start tasting your tepache. I like to use a reusable straw to taste-- I lower the straw into the tepache about an inch, and place my finger over the exposed opening of the straw to trap a sample inside. The longer the tepache ferments, the fizzier, yeastier, and less sweet it will become. If the tepache ferments too long, it will turn sour like vinegar.

When your tepache has reached your desired level of fermentation, remove the pineapple pieces (I like to use tongs for this) and strain through a fine mesh sieve into clean containers. Store the tepache in the refrigerator for up to 1 year, but consume within 2 weeks if you prefer a sweeter, less yeasty flavor. Serve over ice, with cool water and/or fresh lime juice if desired, mixed with beer, or in cocktails!