My sourdough starter died after a 9 day vacation and I need help reviving it

I fed my starter last Monday before flying to Denver for a work trip, came back Sunday and it had a thick gray liquid layer on top and smelled like acetone. I've tried two feedings since then but it's not bubbling at all, just sitting there looking sad in its jar. Has anyone successfully brought a neglected starter back to life, or should I just start over with fresh flour and water?

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