After 2 weeks, take a hydrometer sample. TASTE the sample after you get the reading. If you get the same hydrometer sample 3 days in a row, it is finished fermenting. If the sample tastes good, too, it is ready to bottle. If is tastes too fruity or yeasty, then leave it in there a while longer. It will get clearer as the yeast and proteins settle out.
Oh, and +1 on getting more buckets.