If you are going to be using the squeezed, filtered, juice, without the peels and pulp of the pears, I'd recommend just following the the recipe for making Apfelwein, found on the first page of the "Man, I love Apfelwein" thread, in the wine making forum of this site.
Just substitute your pear juice where the recipe calls for apple juice!
For more details and options, simply keep reading more pages of that thread.
Very simple and easy, the perfect recipe/project for beginners! You could call your version of it "Pear-wein"!
Otherwise, go to The Winemaking Home Page's recipe section, and pick a recipe that suits your fancy.
BTW - Go ahead a post some pics of that fruit press of yours.