Champagne yeast is significantly different to ale yeast which is significantly different to lager yeast which is significantly different to bread yeast.
I did a raspberry lemonade, and no other yeast I pitched would ferment. Went to the local HBS, which just happens to be wine focussed, and they gave me a champagne yeast which fermented like a champ. Not until I'd pitched some yeast slurry from a batch of beer, which has imparted a disconcerting hop fragrance to my otherwise nice lemonade.
The yeast I used was EC-1118, whatever that is.