Get a hydrometer. You can't brew without one.
It's probably done but you can't be sure without taking a gravity reading and since you're bottling I agree with the above advice to err on the side of safety. Most likely your bubbles in the airlock are coming from off gassing or changes in barometric pressure. Give it 3 weeks total and it's a safe bet it's done.
I also agree raising the temperature would help it finish off cleaner with a D rest if there's still some active yeast in there...you can certainly pop open the lid and have a look see and a taste...