The champagne yeast will make it turn out dry.
I've used it a lot for mead and am really pleased with it. You should be also.
You know, you could always split your batch up into 2, 3, or 4 smaller ones and try a different yeast in each.
This will give you a good indication of the range of flavors based upon a specific yeast that you can get from just 1 batch.
It will also tell you which one you like best and which yest to avoid for the next batch.