Not that complet in the substitution but...you have this
http://winemakermag.com/yeast-strains-chart
Also there are some very similar strains. The comparisons are usually between wyeast and white labs (both liquid) and lalvin-gervin-vintners harvest
The most common meadmaking strains are in dry form in all of the companies except k1v
The ones i know because i use (second row is vintners harvest)
D47 is CY17
Ec1118 is CL23
The one from lalvin that metabolizes malic acid but i cant seem to remember is MA33
This ones also have gervin equivalents but i dont use gervin so i dont remember them
There is also a 1388 equivalent in whitelabs but i cant remember the name. Found it in the internet so...