Too-sour, alcohol-smelling starter
I've looked around a bit and didn't find my exact question, so here goes:
11 days ago, I started a sourdough starter. My approximate schedule was as follows:
Day 1: 40g pineapple juice, 40g rye flour
Day 2: 40g pineapple, 40g rye flour
Day 3: Discard half (eyeballed), 50g pineapple, 50g bread flour
Days 4-7: Discard 2/3 (eyeballed), 60g filtered (not bottled) water, 65g bread flour
Days 7-11: Feeding and discarding as days 4-7, but twice a day (not exactly every twelve hours)
For the first three days, the starter had no visible rise or bubbles and no sour smell. Around day four or five, I noticed a strong sour smell - also rather alcoholic smelling - and a few bubbles on the surface. Interestingly, the bubbles on the surface seemed to have a film - almost like a soap bubble. I transfered the starter to a new container with its next feeding and made sure the container was clean, without soap residue, and fed generously. However, even after that I still sometimes saw bubbles with that appeared to have thin films.
For the last couple days, the starter has been stable. Between feedings (I'm either at work or asleep, so I can't give more detail) the starter grows very slightly, the top becomes sort of uneven looking (almost like it grew and fell a tiny bit), and through the side of its container, I see some very small bubbles. The smell is still extremely strong - I like sour bread and the sour smell, but it's strong enough to be unpleasant. Judging by the marks on the side of the container, the starter probably (but not definitely) does not double and then fall to where I find it.
So, do I need to trash this one and start again, or should I just keep at it? If the former, would someone be so kind as to link to a recommended procedure, and if the latter, might I have some recommendations on feeding? I don't need the starter immediately, but it is important to me to have a working starter by the week of July 12.