Reviving a fridge starter

I haven't baked in about half a year or so and my starter has just been left in the fridge for all that time. No feeding, nothing. 2 days ago, I decided it was time to bake again and took my starter out the fridge. Weirdly enough, there was no hooch, although the starter did smell very alcoholy. 

For its first feed, I took 25g starter and did a 1:2:2 with 100% whole wheat. The starter rose somewhat and became very jiggly and liquidy (which I think it normal for a ww starter). I then discarded and left 20g of starter and did a 1:1:1, again with 100% whole wheat. It's risen somewhat again maybe 50%-double (I know this is a big range but I forgot to mark where it starter). The feed before this, it smelt very acetony when it came to feed again, but this time, the smell is kinda like a slightly sweet wheaty smell. However, the starter is not as jiggly as the day before and definitely much thicker (although less thick than when I fed). My house is about 20-21c (68f-70f).

A bit (very small amount) of water is separating out of the starter, so should I give it slightly less water this feed? 

My question is where do I go from here and when would it be ready. This starter has never been that strong. I bought some nice bread flour from a mill so hopefully I'll get some nice loaves!