Mixing Yeast in my hard lemonade?

I started my hard lemonade about 4 days ago with a motrachet yeast. It seems to not have taken due to the acidity. I did do a yeast starter and all that so I am now looking to restart it. The problem is I do not have any more montrachet. The LHBS is to far and I dont have time to get here so I was going to you a package of dry champagne yeast that I have. Woudl that be a problem? Any ideas what to do? Shoudl I just go for it? I mean ist just HArd lemonade and kind of an experiment anyways whiel I wait for my beers to be ready.

Thoughts?