Hi Becky, I'm sorry I wasn't able to respond to your question in a more timely fashion, but it's very unlikely that tap water would ruin your starter. In fact, we've found that any water that is suitable for drinking should work fine for feeding your starter. It's not uncommon for a sourdough starter to smell like alcohol, particular if it's at the end of the fermentation cycle and in need of another feeding. This is because alcohol is a byproduct of sourdough fermentation. I would try giving your starter a day or two of twice a day feedings at room temperature, trying to aim your feedings around the time your starter is at its peak of rising, or just beginning to fall. This should not only improve the aroma of your starter, but should also make the yeast more vigorous. 

I hope this helps! Let us know how it goes. 

Barb

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