OK, we use a wand and we're certainly not filling it all the way until it almost overflows. That must be the trick.
Regarding fermenting: We usually let it ferment in the primary for 1-1.5 weeks depending on activity, and then we secondary for another 1-2 weeks. I don't think it's still fermenting.
Regarding Priming Sugar: It varies per recipe. Some are kits that have a set amount of sugar which are already premeasured, others have us use some light malt extract and we're pretty good with measuring that out.
Maybe the recipe or the kit has us putting too much sugar in, but I'm thinking we're going to start with the wand overflow trick and work our way from there.
Thanks all for your help