Tepache (Fermented Pineapple Drink)

Method

1. Rinse the pineapple peels and core. No need to scrub — the wild yeasts on the skin are what ferment the drink.
2. In a large jar or pitcher (at least half-gallon), combine the pineapple peels and core, sugar, cinnamon, cloves, and ginger (if using).
3. Pour the water over everything. Stir until the sugar dissolves.
4. Cover with a cloth secured with a rubber band.
5. Let ferment at room temperature for 2-3 days, stirring once daily. You'll see bubbles forming on the surface within 24 hours.
6. Taste at day 2. It should be sweet, tangy, and lightly fizzy. If you want more tang, let it go another day. Much longer and it starts heading toward vinegar territory.
7. Strain out the solids and pour into bottles. Seal and refrigerate.