My Father in law and myself have both made a few batches of Dandelion wine. It looks like you've got alot of green in the kettle, I try to pop all the petals out of their heads. It's a bit of work but keeps it from getting bitter or off-tastes.
Brown sugar adds it's own flavor that can detract from the delicate floral flavor (true for most flower wines) and in this case I think that dextrose, white sugar, or turbinado works better than my usual plain dark brown.
If you want to make it sparkling/ carbonated then let it ferment to dry, then back-sugar before bottling. I like alot of fizz so I'd go for around 3.0 for your volume of C02, you can figure out how much sugar you need on an online priming calculator-
If you want a sweet wine you can just bottle it shortly after fermentaiton begins. just make sure to drink it fairly quick because it will continue to build up pressure. This is one instance where a plastic bottle is an ok idea because you can feel how much pressure is in it.
Hope some of that is helpful.