Traditional Pineapple Tepache

Scrub the outside of the pineapple well under cool running water. Remove the crown. Peel the pineapple and cut out the core; reserve the fruit for another use.

Place the pineapple peel and core in a clean 2-quart jar or nonreactive fermentation vessel. Add the piloncillo or brown sugar, cinnamon, and optional cloves.

Add the water and stir until most of the sugar dissolves. Keep the pineapple pieces below the liquid as much as practical.

Cover with a clean breathable cloth secured with a band. Ferment at about 68–72°F away from direct sunlight for 24–48 hours. Stir once or twice daily with a clean utensil.

Begin tasting after 24 hours. Tepache is ready when it is fragrant, lightly tart, gently fizzy, and still distinctly pineapple-forward. If it becomes sharply vinegary, it has gone farther than the usual soda-style stage.

Strain through a fine-mesh strainer. Discard the solids. For additional safety and consistency, verify the liquid is at pH 4.6 or lower before sealed bottle conditioning.

For a still/lightly fizzy tepache, refrigerate immediately. For more carbonation, transfer to a pressure-rated bottle, leave 1–2 inches headspace, and condition 8–18 hours at room temperature while checking pressure frequently, then refrigerate.

Chill completely before opening. Open slowly over a sink and serve cold over ice if desired.