The priming sugar volume will stay the same since everything should be fermented out when you go to bottle. This is true for ALL your future batches. The only reason to increase or decrease the amount of priming sugar is if you want more or less carbonation.
Also, a rigorous primary usually only means you used a good, fresh, strong yeast. If it's very busy for a really long time, it means there was a lot of fermenting going on, but unless you measure the volume of gas being produced, you can't gain any useful info from it, and I'm not even sure that would get you anywhere.
Any one got a formula for converting moles of CO2 to ABV?