I doubt it matters which champagne yeast you use. Champagne yeast was probably recommended because it can survive a higher ethanol (alcohol) concentration, and will be able to keep producing carbon dioxide for a longer duration.
I'm not trying to be mean, but ... your posts will be better received, and easier to answer, if you spend some time on grammar and sentence construction.
Best of luck,
edit: you can find champagne yeast at a homebrew supply store, if you have one in your area.