I've been using freeze dried yeast out of the freezer. You aren't trying to get a high alcohol content, or achieve a special flavor, so why use anything other than Fleischmans?
In my case it's because I am trying to get a high alcohol content. The longer it runs on the same fuel the less it costs. I suppose that we could adjust recipes so that baker's yeast was consuming the last drop of sugar as it hit 8-10% alcohol, but the 2 cups of sugar and 2 cups of water recipe goes way beyond that, and brewer's yeast (or champagne yeast in my case) can take it pretty far beyond that point.
most beer brewing yeast has a hard time going over 10% abv most wine yeast can push up tp 10-15%. you can buy high grade stains of yeasts (distillers yeasts) that can push 20+% but your paying big money for those. AND the conditions have to be perfect if the temperature varies outside the ideal fermentation range you wont get the same attenuation. if you want to kick up ABV just use wine yeast.
oh and I buy all my beer making related stuff at my local homebrew shop.
"[Wabi-sabi] nurtures all that is authentic by acknowledging three simple realities: nothing lasts, nothing is finished, and nothing is perfect." -original author unknown-
125g marine reef tank, 6 gallon fluval edge minimalist aquascape (in progress), 1 gallon aqueon evo 2 betta tank.
Go to a good beer store. Find a bottle conditioned beer (most belgains are...) Look in the bottle see if there is a layer of sludge on the bottom.
Pour the beer out slowly trying not to disturb the slurry on the bottom.
Put some water in the bottle and swirl it around, dump that in your sugar solution.
If you want to buy a special yeast get a distillers/turbo yeast as Reefkpr suggested.
Honestly no yeast is going to be best suited for diy co2 as most alcohols are not made from pure cane sugar (i guess maybe if you can find a rum yeast?.. I am not a distiller). You can breed your own strain, ideally collecting yeast from the top foamy part of the solution then adding that to a new solution. you can also collect the slurry of the bottom of the solution when it stops gassing, but these will be slightly less healthy than the yeast collected from the top.
Just to stress what others already said... along with "better" (more alcohol resistant) yeast you need to add yeast nutrients. Just cane sugar will not be sufficient food for maximum attenuation (conversion of sugar into alcohol).