First time making Tonkotsu

From the more experienced cooks, does this look like a good tonkotsu broth?

I followed the recipe in this subreddit by Ramen_Lord from many years ago and this is the final result.

The only question I have is I made two batches at the same time (because I'm not spending two days cooking for merely 2 portions) but the second one was much more watery even though I cooked them with the exact same schedule. So could it be my fat-bones ratio was a bit off in the second batch or maybe needed more boiling…any other advice?