"Create a detailed recipe for Basic Pressed Pear Mead highlighting pure pear flavor with a semi-sweet profile. Use about 6-8 lbs fresh pears per 1-gallon batch, 2.5 lbs honey, Lalvin 71B or D47 yeast, optional pectic enzyme, and yeast nutrient. Include steps for milling/juicing pears, oxidizing juice 12-24 hours, pressing and filtering juice, mixing honey and juice at 1:3 ratio, adding pectic enzyme and nutrient, pitching yeast at 65-70°F, fermenting 2-4 weeks, and optional backsweetening and stabilizing with fresh pear juice."