"Jenny" > wrote:

> Good Glühwein will not knock you dow because you have to put it
> for hours on your cooker. There will be hardly no alcohol left
> over

That would not be accepted as Glühwein in Europe. Quite on the
contrary, all recipies I have seen explicitly tell you to warm it
up, but *never* to cook/boil it.

I don't know what you are talking about, but it's definitely not
"Glühwein".

M.