The invention provides a making method of low-alcohol apple wine. The method is characterized by including the steps: taking Fuji apples as a wine-making raw material, cleaning the apples by water, drying the cleaned apples, removing apple kernels, dicing the apples, soaking diced apples into a compound reagent for 5-15 minutes, fishing out the diced apples, and performing juicing on the apples bya crushing machine to obtain apple pulp with mass concentration of 100%; performing enzymolysis on the apple pulp, performing pasteurization, adjusting contents of total sugar and total acid, and fermenting the apple pulp to obtain apple wine; performing fining treatment, refrigerating the apple wine for 2-5 days, filtering the apple wine, and filling cans with the apple wine to obtain low-alcohol apple wine finished products. The made apple wine is light golden, clear and transparent, a wine body is soft, fruity, fine and smooth, and the apple wine is moderately sweet and sour in taste, refreshing and pleasant, and serves as a fruit wine beverage which is suitable for men, women, old people and children, nutritive and healthy.