Pineapple Hibiscus Tepache

1. Add the pineapple peels and core to a clean 160-oz glass jar.
2. Add the piloncillo and cinnamon stick.
3. Add water, leaving some space at the top, and stir until the piloncillo begins to dissolve.
4. Cover the jar with a clean cloth and secure it tightly with a rubber band. This allows airflow while helping keep dust and flies out.
5. Let it ferment for 4 days in a cool, dark, dry pantry. Since my pantry is on the cooler side, 4 days worked perfectly for me.
6. Strain the tepache and add your jamaica/hibiscus. Taste and adjust the sweetness or hibiscus flavor to your liking.
7. Chill and serve over ice. Important: Fermentation time can vary depending on the temperature of your kitchen, so keep an eye on it. If you see mold or notice an unpleasant/rotten smell, discard it.