What do I involve as undeveloped equipment for fruit wine making?

My pear orchard is bursting and we will never be able to eat, cook, or freeze so much fruit this autumn. So I am thinking of making pear wine.
Does anybody enjoy any experience in this, and any good tips for what primary equipment I need?
I have at the moment:
A plastic, airtight bucket ( 35 litres) (Hole surrounded by lid)
A "U" bend,
some chemicals, yeast, and a tube. (All from a starter kit from Ebay)

Can I also use second hand unfurnished wine bottles?
Answers:
Yes so far so good, you have exactly the paraphernalia I used to have.
If you have an orchard full I would be tempt to get a huge barrell 6ft tall and put an airlock on it, but what you own is good.

Yes of course you can use older bottles I used to, you can go the whole hog and return with steralising tablets I never did.

Throw any chemicals away you dont need them. The only entity missing is sugar, and possibly nutrient.

Use really ripe pears mash or boil, and brew on this 'must' for most of the time, strain and finish off the wine/cider to completion, depending whether you want a perry or still wine.

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