Hi, the wood is pretty green or Woody turning to green.  The leaves are cut back to about 3cm or so, at least two cut back leaves.  It’s essential that the whole project, pot or bag fully enclosed in plastic for 5-6 weeks.  The scion should be in a growth fase.
Good luck,
Peter

Due to my ignorance I did not realize the carambolas would grow true to seed. I might do both in a pot to begin with, yes?

I didn’t intend to say that carombola would come true to seed.  The seed of sweet carombola will always come sweet but with some variation likely.  I have gotten some nice trees like that and they don’t take so long to produce either so I encourage it but 'true' is not guaranteed.
Peter

I heard someone make that case too.  There’s a lot that is poorly understood about just how biochar is effective.  Nursery people in temperate areas have always realized the value of char in plant mediums.
As far as char on the farm, I am mostly making the case of it being a refuge for microorganisms.  Char that is produced at very high temperatures is very porous.  A cubic centimeter is said to have the surface area of a football field!  Work with electron microscopes demonstrates the attraction of microorganisms to char as a refuge/medium.

Hi Doug,
True 'EM' is trademarked and comes in professionally labeled containers and is produced carefully in a good laboratory..  the name EM is sometimes used generically but what you are getting is not the real thing. 
People make up what they call 'MM' which is a microorganism culture that is more home made and is inoculated with microorganisms simply collected off of the forest floor along with other ingredients according to recipes. 
There is a dry form of microorganism culture called 'bokashi'. It uses some medium, even sawdust, that is inoculated and then spread around.  All of these preparations rely at some point on sugars to wake and feed the culture.

You know, Doug, some people got hit hard with the wind.  Two Swiss tourists died when a large tree fell on their bungalow.  My doctors house was damaged by a falling branch.  No tree or heavy branch fell on our farm anywhere that we go.
Peter

Lactic acid isn’t really milk.
The microorganisms feast on molasses.  When you buy the em in its latent form it needs to be activated,(waken up), by adding water and molassas.  That activation takes about a week, depending on ambient temperatures, etc.  You’ll notice the color change in the culture from dark brown to kind of orange as the microorganisms consume the molassas. 
When you’re ready to apply you dilute again, always adding molassas to keep the critters going good.  The ratio will be similar 1-1 prepared em to molassas with 18 parts water.  You could use more or less water depending.
You want the microorganisms to have a high survival rate following the application so the molassas gives them something to work with while they adapt to consuming pathogenic fungi and converting bio-mass into food for plants.
Peter

Here’s the photo of one of my four guaya trees. It’s almost 2m. Note the new foliage comes out orange/pink.
I have eaten the fruit in central Veracruz state and though similar to mamoncillo it is superior, sweeter. Peter

Acerola is most commonly grown from cuttings.  It takes longer than most to produce roots.  You need to continually mist or enclose in plastic bags to avoid drying out in my experience.  Air layering works too.
Peter

Can happen.  You might eliminate the second stem or try to divide them if you really want more plants.
Peter

Does Langsat really have a chance in California?

Very interesting.  Is that fruit sold in the market?

Guayaba, when I said we didn’t have much what I meant was that we mostly only had that same stuff in your photos.
Peter

S. mombin germinates from seed. June plum as well, but the dwarf June plum doesn’t seem to. Need to know which one.
Peter

If those seeds are spondias purpúrea, they don't grow from seed.  As far as I know they are grown from cuttings.  This is the same with a miniature June plum I have.
Peter