Northern Brewer recommends Red Star Pasteur Champagne yeast for making soda; however, I notice the description reads: "This strain leaves behind a pleasant yeasty flavor. This strain is not used in producing sparkling wines."
Whereas Lalvin EC-1118 Champagne says: "This is a very neutral yeast that will have very little effect on the varietal character of the grape. A popular strain that ferments fully and flocculates well producing compact lees. Good for cool fermentations. Champagne, dry reds, whites, ciders and sparkling."
I'm not sure EC-1118 will work because it handles down to 7C fine and might restart after being stalled; I'm sure Red Star will carbonate just fine, but it'll leave behind probably a bread-like taste or something (some home made rootbeer I had had that).