Is my starter ready to use?

Hi everyone :)

I am looking for some advice. I started following a spelt sourdough starter recipe from here (https://www.thebreadshebakes.com/2016/01/how-make-spelt-sourdough-starter/) with 150g spelt flour and 200g water. I fed it with 50g flour and 50g water each day for four days, each day it generally looked separated but I continued, then I read they recommended because of separation to discard most of the start but keep 30g, and add in 50g flour and 50g water. I've done this now for 2 days and the photo attached is what it currently looks like. What I want to know is, is this starter now ready despite me having to discard most of it and experiencing separation for 4 days? There is no separation now. It smells like a fruity alcohol smell (sour I guess?), and has a few bubbles/frothing as you can see.

Any advice would be greatly appreciated, I am not sure whether I am meant to continue with feeding it 50g flour/50g water each day or whether it's now ready to be used.

Thank you in advance.

Becca