No. Use stainless steel or enamel. I use a big enameled stockpot and a propane burner, which can boil 5 gallons at a time. Alternatively, I guess that you could use a smaller pot, doing 1 gallon at a time 5 times. To make wine, you don't need to boil anything; that's only for ale & mead.
Stew's better in stainless or enamel for the same reason; acids in the food can react with and etch aluminum. Actually, cast iron is best; a minute amount of iron leeches out and is added to your diet.
Is there anything to the old idea that aluminum pots leaching out is harmful -- I think the powers said once it's a risk factor for Alzheimer's. But it's true that anything acidic shouldn't be cooked in it. That's a good idea about cast iron too.
I haven't brewed anything in that kind of volume, but for herbal teas and medicines, I have always liked glass pots (Pyrex) the best. It's completely inert and disinfectable.
Actually, the last I heard the concept was pretty much baseless. Considering a large portion of industrial cookware is aluminum, I never really worried about it save to avoid putting acidic items in them, like tomato sauce.
Just for the love of the gods don't cook tomatoes in old-fashioned tinware. Trust me.
Because you're apparently American or Canadian. British or Australians will say it and spell the same word "aluminium." Both are correct.
I have two modes: wiseass and dumbass. Mode is determined by current blood alcohol level.
Drinking is a sport. In order to be competitive, you must practice on a regular basis. Although you can practice alone, it is much more fun to practice with friends. If you're out of shape and practice too hard, you will regret it the next day.
Life is a disease. It is sexually transmitted and always terminal.