No. It's unlikely that you'll be adding enough to necessitate a boost in everything else. Think of it like baking. If you have a recipe for chocolate chip cookies and you toss raisins into the mix, you don't have to boost the ratio of things like flour or eggs to that mixture just because you added raisins. At most, you might want to let it ferment a little bit longer if you added something like natural honey because the honey means extra sugar and you want to give the yeast time to eat that sugar.