Hiya Derrald and welcome, pilgrim. Green apple wine. Don't know that I know what that is. Is the color an attribute of the wine or of the apples themselves? Can you press the apples? If I wanted to make apple cider from any color of apples, I would find a way to expel the juice: about 15 lbs of apples will express about 1 gallon of juice. With apples, you really don't want to use water for anything other than cleaning equipment. How much apples do you have?
Typically, apples have a enough sugar that when you press out a gallon there's more than a pound of sugar in that volume of juice: so the gravity will be about 1.050 (plus or minus) so to make a wine , you might want to add about a pound of sugar to every gallon of juice. Green apples? Is that a Granny Smith? It might not have enough tannin.. so you may want to either add some tannin or add some crab apples. I wouldn't add any acids until after fermentation was over, but apples contain malic acid, and that would be my go to acid if the TA was too low (less than about 6 g/L ) .
In my opinion, cider (or apple wine) generally asks for a little back sweetening but cider (not so much the wine) might also ask for carbonation. Hard to both back sweeten and carbonate unless a) you want to use an artificial sweetener to back sweeten - one that yeast cannot ferment - usually taste like crap - and you add just enough sugar to carbonate each bottle, or b) you use a fermentable sugar, but force carb the cider with CO2.
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