It will never stop creating bubbles, the trick is to determine when those bubbles are just air and not CO2. The easiest way is to put some wine in your test jar and shake it hard with your palm over the top. When you release your palm, if there is a hard pressure release (like a warm 2 liter bottle of Dr. Pepper) there is still CO2 in the wine. IF no pressure, its only air. Its kind of a learned thing.
Some people can taste the effect of CO2, but they know what it tastes like.
Ageing for a few months will help, as will warmer temperatures.
Just because something CAN ferment, does not mean it SHOULD be fermented.