Is it safe to eat fermented pineapple?

One of the most traditional and healthy drinks in Mexico is Tepache. It is a great light probiotic drink that restores our biodiversity of microorganisms that are beneficial for our defenses and digestion. In the past, this drink was prepared with corn, today fruits such as pineapple, apple and orange are used.
There are several ways and recipes to prepare the tepache, but basically it is that the peel, pulp and juice of the fruit are fermented at a room temperature of "20 to 30º C." for one, two or 3 days in water with cane sugar in wooden barrels without a lid called "tepacheras", which are covered with cheese cloth.
If it is left to ferment any longer, it turns into an alcoholic drink and then into vinegar.
Microorganisms associated with the product include Bacillus Sutbtilis, Torulopsis insconspicna, Saccharomyces cerevisiae, and Candida queretana.
These microorganisms reside in the peel and pulp of the ripe fruit (that is why we will always prefer fruit without antifungal treatment) Although the varieties can change from one place to another, since each place has its own microbiot in the environment.
Depending on the time it is allowed to ferment, the temperature and the amount of sweet will be the degree of alcohol, although it is not normally consumed as an intoxicating drink.
At home we can make it preferably in an intact glass or vitrified ceramic container, without chips or scratches that could make it easier for the chemical compounds and metals in the earthenware to dissolve with fermentation.
One or more glass jars of 2 to 3 liters is adequate to handle it with ease and hygiene in a modern kitchen.
Ingredients:
The peels of 1 large ripe pineapple (about 1 1/2 kg.)
3 liters of water,
600 gr. piloncillo (Panela) or brown sugar
1 cinnamon stick about 8 cm.
3 cloves
preparation:
Wash the pineapple well, remove the stem and slice the peel and then cut it into medium pieces.
Place the peel in pieces in a large container (if it is made of clay, better) and add 2 liters of water, the brown sugar, the cinnamon and the cloves. Cover and let stand in a warm place for 48 hours. Strain the resulting liquid (the Tepache) and add 1 liter of water and 1/2 of optional beer, let it rest for another 12 hours. Strain and add 3 quarts of a liter of water. Serve with ice cubes.
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