Brand new starter
New to baking bread. I created a starter yesterday: 2 1/4 tsp active yeast, 3 1/2 cup flour, 2 cups warm water, and 2 tbsp sugar. As of this morning, there is a decently strong alcohol odor. It's been doubling in size, bubbling nicely, and I've been storing it in a cool dark area, covered, but a little open to breathe. The recipe I have does not call for regular feeding. Do I need to feed it to remedy the alcohol smell?