During those 20 years, how did you determine those brews were done? Were they beer?
Seriously, having a hydrometer is not a luxury when brewing or making other fermented beverages you want to bottle.
Once the big event is over, the most compelling reason for taking 2 gravity measurement a few (3-5) days apart is to determine that gravity is stable , which is an indication that fermentation has indeed completed. If you bottle before that it's completed you may risk bottle bombs, as fermentation continues or may resume, usually slowly, causing over-carbonation.
Since it's been fermenting for almost 2 weeks (pitched yeast on the 19th) it may very well be done. Or not quite, due to temp variations, especially early on. But how'd you know without some gravity indication?
How about leaving it for another week, then bottle? How's that sound?
BTW, what kind of fermenter is this in? I gather it's opaque. Is it a typical white brew bucket with a large plastic snap lid? Airlock through a small rubber grommet hole in the lid?