Cut the crown off your pineapple and slice away the rough outer skin with a sharp knife, removing any brown eyes. Slice the pineapple in half lengthwise, then cut out and discard the woody core, and chop the remaining flesh into 1-inch chunks.

Wash your glass jars and lids with hot soapy water, then rinse thoroughly with hot water.

Place half of your pineapple chunks into the bottom of your clean jar. Distribute the vanilla bean, cinnamon stick, cloves, and nutmeg evenly over the pineapple layer. Add the remaining pineapple chunks on top.

Carefully pour your entire bottle of high-proof neutral spirit over the pineapple and spices until all fruit is fully submerged. Make sure no fruit pieces float above the liquid.

Screw the lid on your jar tightly and place it in a cool, dark location away from direct sunlight. Store at a temperature between 60 and 75 degrees Fahrenheit.

Every few days during the first two weeks, gently shake or swirl your jar to encourage even infusion. Allow to infuse for 14 to 21 days.

After two weeks, open your jar and pour a small sample into a glass to taste. If the flavor feels too subtle, seal the jar again and wait another week.

Place a fine-mesh strainer lined with cheesecloth over a bowl or pitcher. Carefully pour your infusion through, allowing the liquid to drip slowly while catching all fruit and spice solids. Strain again through fresh cheesecloth if cloudiness remains.

Heat one cup of water with one cup of sugar in a saucepan over medium heat, stirring occasionally until the sugar fully dissolves. Remove from heat and let it cool completely. Stir this cooled simple syrup into your strained moonshine (optional).

Using a funnel, pour your finished moonshine into clean glass bottles with tight-sealing lids. Label your bottles with the contents and date. Store in a cool, dark place for up to one year.