In a 4-quart saucepan, bring water to a simmer over high heat. Remove from heat, add panela or piloncillo, and stir until sugar is completely dissolved. Let cool to room temperature.

Add pineapple skins and cores, ginger, cinnamon sticks, and cloves to a clean 1-gallon (4L) glass jar or other nonreactive vessel. Slowly pour in the cooled sugar water, making sure the ingredients are fully submerged.

Cover the jar with cheesecloth or a clean kitchen towel and secure with a rubber band. Store away from direct sunlight at warm room temperature, between 70 and 78°F (21 to 25°C). Let stand, stirring once a day, until a thin layer of frothy white bubbles forms on top and you can hear a faint fizzing sound, at least 24 hours.

Once frothy bubbles have formed, taste the tepache; it should have a sweet, earthy, and funky flavor. If you desire a funkier flavor, you can continue to ferment 1 to 2 days longer.

When tepache has reached desired flavor, strain through a fine-mesh strainer set over a clean pitcher; discard solids. Serve the tepache at room temperature, chilled, over ice, and/or with a splash of tequila or mezcal or a fresh lime wedge.

To Carbonate the Tepache (optional): Thoroughly wash and dry four 16-ounce (1-pint) flip-top glass bottles. Using a funnel, fill each bottle with tepache, making sure to leave at least 3 inches of headspace. Seal bottles and store at warm room temperature until you see small bubbles rising fairly rapidly to the top. Serve, or refrigerate bottled tepache for up to 5 days.