Psi, you want to build on your success with a larger portion size. SV cooking times with increased mass are generally not quite linear, often longer, but dependant on both the larger jar used and product volume.
I would do a test batch of the larger portion starting with double the time. If unsatisfactory try 10% longer each time until you achieve perfection, or close enough. Welcome to the world of recipe development.
Be certain to keep written detailed records of each test batch and don't change more than one variable at a time.