I listened to a lecture series by a brewmaster loaded with international awards (you can sample about an hour of him on audible.com). Anyway a surprising thing I recall is he said to always use store bought yeast rather than reusing. Something about they become less potent, and have limits on reproducing only a certain number of generations. That reminds me how human cells are limited to a fixed number of dna splits except for cancer.
I know all about reusing, say sourdough yeast for 100+ years and such, although that refreshes it's supply from air exposure. And I reuse my cider-soda yeast by dumping it into applesauce. But I use fresh yeast for cider-soda, in spite of even bread yeast costing a fortune here. I have only found 1 (Japanese!) store that occasionally stocks generic bulk bread yeast at affordable costs.
Also that brewmaster said the type of yeast becomes almost irrelevant when your brew time is short. Champagne or beer yeast or whatever only makes a difference for long periods when they can imprint their flavor. I have used champ. yeast long ago at great cost(20x $0.75) and don't feel I miss anything with short periods of the bread stuff.
By experiment (or accident), I found cider-soda worked best for me by a super fast fermentation via a huge handful of cheap rotgut new bread yeast. Clean tasting with low alcohol. For you conventional bottlers that would cause a problem, but I don't bottle. Just stay in the original juice container and crunch the air out after some pouring. It reinflates in the fridge, but not to bursting point.